It’s worth reposting this, since (a) we’ve strayed a bit from the traditional course, and (b) we’ve been making them every few weeks. The thing I love about these–the genius of them–is the cutlet form. Flattening them out makes them dense and very easy to work with in other recipes. In the not-too-distant-future (lalala), I’m gonna rock the PPK’s version as cutlets.

In a large bowl, combine all of the dry ingredients, mixing well (I like to use a fork for this, since wheat gluten is so light). In a smaller bowl, combine the garlic and water. Mix the garlic-y water in with the dry ingredients. Knead into a uniform dough.

Fill a large pot with the cold broth and add the herbs and bay leaves.

Rip off a piece of dough in roughly golf-ball-sized chunks and ball it in your hands. Using wax paper or a ziploc bag, flatten the ball out as thin as you can. It’ll stretch back once you peel if it off the paper/bag. Drop it into the broth. Repeat for the remainder of the dough. After you’ve dropped the final bit in, let them all sit in the cold broth for 10 minutes. Then, bring the water to a gentle boil, reduce heat, and cover, cooking for 1 hour. Remove from heat and let sit for 30 minutes. Note: These aren’t super zesty on their own; that’s part of what makes them awesome in so many different dishes. They’re now ready to grill/bake/bread/fry/eat raw caveman-style.

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5 comments ↓

Jeepers, that looks pretty! Now why don’t I think of stuff like grilling cutlets and then slicing them? I would just grill them, and then be all, like, man, this is just way too much seitan. Love it in a salad! Too bad your recipe doesn’t call for any okara…hmm, I wonder…